- 3 ready-made ginger biscuits, crushed
- 30g/1oz butter, melted
- 55g/2oz mascarpone
- 55g/2oz double cream
- 1 tbsp honey
- ½ lemon, juice only
- 85g/3oz frozen forest fruits
- Mix the crushed biscuits with the melted butter in a bowl.
- Place a deep chefs' ring onto a plate and press the biscuit mixture into the base of the ring.
- In a clean bowl, mix together the mascarpone, cream, honey and lemon juice.
- Place three tablespoons of the frozen forest fruits over the biscuit base, then spoon over the cream mixture. Add the remaining fruit to fill the ring.
- Carefully remove the chefs' ring (you may need to use a mini-blowtorch to loosen the ring) and serve.